Directions

In large bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon-colored, about 5 minutes; set aside.

In small bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and egg whites stand in stiff peaks when beaters are lifted.

With rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and fold flour, one-third at a time, into egg mixture.

With metal spatula, spread batter evenly in pan. Bake 10 minutes or until top of cake springs back when lightly touched with finger.